Gingerbread Pancakes Recipe

Gingerbread for breakfast is delicious!  Dust these gingerbread pancakes with powdered sugar and take a taste and you might just forgo the syrup.  I use unsweetened vanilla almond milk, but you could use regular almond milk or soy milk as well.

 

stack of pancakes
Gingerbread Pancakes
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Servings Prep Time
4people 15minutes
Cook Time
15minutes
Servings Prep Time
4people 15minutes
Cook Time
15minutes
stack of pancakes
Gingerbread Pancakes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
printer
Servings Prep Time
4people 15minutes
Cook Time
15minutes
Servings Prep Time
4people 15minutes
Cook Time
15minutes
Ingredients
  • 1 1/2cup white whole wheat flour
  • 3tablespoons yellow cornmeal
  • 3teaspoons baking powder
  • 1 1/2teaspoons unsweetened cocoa powder
  • 1teaspoon ground ginger
  • 1/2teaspoon ground cinnamon
  • 1/2teaspoon ground cloves
  • 1 1/2cup unsweetened vanilla almond milk
  • 3 egg whites(or 1/2 cup liquid egg whites)
  • 3tablespoons molasses
  • 3tablespoons canola oil
  • powdered sugarfor dusting
Servings: people
Units:
Instructions
  1. In a large bowl combine the flour, cornmeal. baking powder, cocoa, ginger, cinnamon and cloves.
  2. In a separate bowl whisk together almond milk, egg whites, molasses and oil.
  3. Make a well in the dry ingredients and add the wet ingredients. Stir just enough to moisten; batter will be lumpy.
  4. Spray a griddle or large skillet with cooking spray (or use a non-stick pan). Pour 1/3 batter onto pan for each pancake.
  5. Cook until top is bubbled and edges are dry; turn pancakes over.
  6. Dust with powdered sugar and serve.

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